- 4 lb. pork (shoulder, blade, or loin)
- 8 cups turkey or chicken stock
- 2 cups water
- 1 bunch cilantro (about 1 oz)
- 25 cloves garlic
- 1 large white onion, quartered
- 1 ½ tsp Mexican oregano
- 6 whole peppercorns
- 6-8 guajillo chilies
- 2-3 ancho chilies
- 2 ½ cups water
- 1 large can hominy (3 kg or 105 oz)
- 1 ½ tsp epazote
- Salt to taste
- Shredded green cabbage or romaine lettuce
- Sliced avocado
- Minced onion
- Chopped cilantro
- Sliced radishes
- Lime wedges
- Crumbled queso fresco
- Fried corn tortilla strips
- Cut the pork into large chunks about 4 inches on a side
- On a grill pan over medium-high heat, sear the pork chunks (1-2 minutes per side), covering them with nice caramelized stripes
- Tie the cilantro into a bunch using kitchen twine
- Put water (2 cups), stock, garlic, onion, cilantro, oregano, peppercorns, and pork into a stock pot. Bring to a simmer. Leave at gentle simmer for 2 hours.
- Strain stock into another pot, discard bones and the tied bunch of cilantro, reserve the onions and garlic, set pork aside to cool.
- Roughly shred pork with a fork, making long bite sized shreds; bigger shreds are better.
- Skim fat from the stock, then return pork to the stock.
- Slit chilies, thoroughly seed and devein, and break into large pieces (protective gloves recommended).
- Set chilies in a non-reactive bowl; pour 2 ½ cups very hot water over them. Set a mug or cup on top to press them down into the hot water and let sit for 30 minutes.
- Remove chilies from water and put them, along with the reserved onion and garlic into a food processor.
- Puree chilies, onion, and garlic, adding 1-2 cups of the chilies’ soaking water to form a paste.
- Reheat stock with pork, bringing to a simmer.
- Add chili paste and epazote.
- Open the can of hominy and strain into a colander. Rinse thoroughly with cold water.
- Add hominy to stock.
- Bring back to a simmer for 10-15 minutes.
- Serve in bowls with garnishes on the side.
- Preparation can be broken up over two days.
- Day One: prepare the stock, cook the meat, and make the chili paste. Put it all in the fridge overnight.
- Day Two: combine stock and chili paste, add hominy, prepare the garnishes.